Slow Cooker Marinara
Classic Italian tomato sauce perfect for all sorts of pastas such as lasagna, stuffed shells, and spaghetti — to name a few. Also great for eggplant parmesan and over polenta!
Servings 6 cups
Ingredients
- 1 small onion (about 1 1/4 cup), diced
- 1 cup red bell pepper, diced (about 1 bell pepper)
- 2 12.5 oz cans diced tomatoes drained
- 2 14.5 oz cans tomato sauce
- 1 6 oz can tomato paste
- 2 Tbsp garlic, minced
- 1 1/2 - 2 Tbsp coconut sugar, or organic cane sugar
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 - 1/2 tsp red chili flakes
- 1/4 tsp dried sage
- 1/4 tsp black pepper
Instructions
- Add all ingredients to your slow cooker, making sure to place the onion and bell pepper on the bottom. Cook on low high 2 - 4 hours or low for 6 - 8. Check half way and taste, adding more sugar or chili flakes if needed or desired.
Notes
To use for spaghetti: Add 8 oz sliced mushrooms and a large can of sliced black olives (drained).
To make on the stovetop: Heat a large, deep skillet to medium heat. In a little oil, sauté onion, bell pepper, and garlic until onions are translucent. Add the remaining ingredients, stir, cover skillet, and turn heat down to a light simmer. After 20 minutes taste and add more sugar or chili flakes if desired or needed. Simmer another 10 - 40 minutes.
Add more basil: When making for stuffed shells, I like to substitute the dried basil for a handful of fresh basil leaves.